Mix wafer crumbs, 1/4 cup sugar and butter; press into 9-inch pie plate.
Bake in 400-degree oven for 5 minutes; cool.
Combine gelatin, 1/4 cup sugar and salt in medium saucepan.
Beat egg yolks and 1/2 cup cold water together; stir into gelatin mixture.
Cook over low heat, stirring constantly, for 3 to 5 minutes or until thickened and gelatin is dissolved.
Remove from heat; stir in creme de menthe and creme de cacao.
Chill, stirring occasionally, until mixture is consistency of unbeaten egg white.
Beat egg whites until stiff but not dry.
Add remaining sugar gradu- ally; beat until stiff peaks form.
Fold into gelatin mixture.
Whip 1 cup cream until stiff; fold into gelatin mixture.
Pour into chocolate crust; chill until firm.
Whip remaining cream until stiff; arrange on pie in wreath shape.
Sprinkle with nuts and cherries.